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On 'Chopped,' the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the rest of the ingredients. So it gets you out of your culinary comfort zone a little bit. Like we had octopus and cheese paired up with each other.
I've had so many hot, cheesy, corny loves of music in my life. I had a very intense Billy Joel period. So once you've really Joeled it up - there's some good periods of Joel; it's not all hot cheese. But I can't judge anyone else for their cheese. I've deep-sea dived in the Gouda.
I'm a big pasta fan. I'm a big Italian food fan. Anything Italian - I love cheese, mozzarella. Mozzarella is my favorite, so I have to say anything Italian, I'll take it.
The only way to get vegetables at a diner late night is to order the omelette. A feta cheese and broccoli omelette.
I love macaroni and cheese. I could eat it every meal of the day.
I always have apples and fruit in the house. It's easier to eat something healthy if it's within reach. I also have yogurt, cheese and crackers, and raw almonds.
Seriously, who really cares how long the Nile river is, or who was the first to discover cheese? How is memorizing that ever going to help anyone? Instead, we need to give kids projects that allow them to exercise their minds and discover things for themselves.
I'm Greek. My body produces feta cheese.
It's mostly Mars Bars and peanuts and cheese and you go to the fridge and there's Red Bull and Beer. It's not like people are holding me down and pouring beer in my face.
The return from cows and sheep in cheese is worth much money every day in the season, without calves and lambs, and without the manure, which all return corn and fruit.
Naps are the key to relieving stress. When you are working on two hours of sleep, the fact that cheese comes on something when you ordered it with no cheese is enough to send you crying under the covers for an hour.
Call me All-American, but I love Ham and Cheese sandwiches. And not just any old ham and cheese sandwich... My mother's is the best. I've tried many times to make these sandwiches on my own, but it's never the same.
I have always wanted to open up a brewery slash goat farm. Brew some beer, make some goat cheese, but that's kinda dreamy.
There aren't many great passages written about food, but I love one by George Millar, who worked for the SOE in the second world war and wrote a book called 'Horned Pigeon.' He had been on the run and hadn't eaten for a week, and his description of the cheese fondue he smells in the peasant kitchen of a house in eastern France is unbelievable.
I have this wonderful personal chef who sources and stocks all my organic produce and I basically live on five smoothies a day. I'm totally vegan. I blend this green concoction with kale, cucumber, broccoli, string beans, avocado. My protein comes from protein powder. There is absolutely no milk, butter, cheese.
Me and my friend Ioan Gruffudd are like chalk and cheese when it comes to clothes. He lives for his clothes and has an amazing wardrobe. If we're going out I'll turn up at his house and say, 'I haven't got anything to wear,' and he'll tut and sigh and then lend me something swanky.
I always eat mac and cheese. That's what I'm known for, just very simple food: sandwiches, French fries, very unhealthy, but yeah that's what I eat.
I used to sit on the couch, and I could go through a pound of Brie cheese and a movie. I was like, 'That's enough,' because it feels like a bowling ball in your stomach.
You can do something as simple as drinking two cups of water before a meal to fill your belly a bit so that you don't overeat, or change up your cheese from dairy to nondairy.
It's diamonds in your pockets one week, macaroni and cheese the next.
Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.
I love macaroni and cheese. I could eat it every meal of the day. It used to be sushi, but these days I cannot stop eating mac and cheese. I haven't had it from a box in a long time, but I'll make it homemade style with four types of cheeses, lots of milk, maybe a little ketchup. I don't know, I'm crazy like that.
I'd like to be reincarnated as a French tart. They're so beautiful and delicate - they're like my opposite. I'm more of a comfort food: goat cheese with garlic.
The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef.
Opening a family-style restaurant with comfort food like mac 'n' cheese, ribs and burgers has always been my dream.
Martin Luther King, Jr.
John F. Kennedy
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